Realtor Associate

• Mar 2022 - Present

Since 2016, I have helped everyday people as well as investors with the sale or purchase of residential or commercial properties. By changing my brokerage to America's Elite, I have gained the resources to develop my own property management business. What this means is that for investors looking for passive income, I can manage their investments and ensure maximum return on profits with adherence to local laws and ethical practices. Since 2016, I have helped everyday people as well as investors with the sale or purchase of residential or commercial properties. By changing my brokerage to America's Elite, I have gained the resources to develop my own property management business. What this means is that for investors looking for passive income, I can manage their investments and ensure maximum return on profits with adherence to local laws and ethical practices.

Bartender

• Aug 2021 - Present

Area Director Of Operations

• Mar 2021 - Apr 2022

BK Lobster, Experience Lobster Rolls THE BROOKLYN WAY Fast-Luxe: At BK Lobster, we provide seafood that can be considered luxurious, from amazing lobster rolls, to stuffed clams, or a salad with steamed crab legs. Guests are spoiled by service, environment, and high quality amazing food with quick order pick up times. With concepts ranging from food truck, express, and full service dining, our goals remain consistent, to position BK Lobster as the best value in seafood. As the area director of operations for New Jersey, I oversee all franchise locations in New Jersey to define a clear company culture that values attention to details (all details contribute to the guests' experience), teamwork (we are all working towards the same goal), a guest first mentality (without our guests, we have no business), and to ensure corporate compliance by all franchisees in New Jersey. Show less

Bar Manager

• Dec 2019 - Mar 2021

As the service manager in a large, dynamic, high volume, full service restaurant with Hudson River and New York City views, my scope of work encompasses a broad range of responsibilities. My responsibilities are not limited to, but include the following. Ensures that front of house staff is equipped with the knowledge and tools necessary to deliver an exceptional guest experience. Writes a changing scheduled based on forecasted business level. Creates and maintains relationships with guests and vendors. Identifies areas of opportunity to increase efficiencies, decrease costs, maximize guests' satisfaction, and maximize employee enthusiasm and focus. Manages scheduled and unexpected building and equipment maintenance. Show less

Hospitality Manager

• Nov 2016 - Dec 2019

As the service manager my core responsibility is to ensure that staff adheres to high end service standards in a semi casual environment, and to develop and maintain relationships with guests and vendors. Staff training for servers and bartenders was an ongoing and never ending task as our food and cocktail menu would constantly evolve to stay current with cullinary and cocktail trends. Continous guest interaction provided information critical for future menu changes. As the service manager my core responsibility is to ensure that staff adheres to high end service standards in a semi casual environment, and to develop and maintain relationships with guests and vendors. Staff training for servers and bartenders was an ongoing and never ending task as our food and cocktail menu would constantly evolve to stay current with cullinary and cocktail trends. Continous guest interaction provided information critical for future menu changes.

NRO Transfer Bartender DT

• Dec 2015 - Sep 2016

Bartender DT

• Apr 2014 - Dec 2015

NRO Transfer Bartender DT

• Oct 2013 - Apr 2014

STAR Bartender

• Jan 2012 - Sep 2013

Service/Bar Manager

• Jan 2011 - Jan 2012

* Training inexperienced servers how to multitask and prioritize the needs of guests to affectively provide service at a standard that exceeds the expectations of guests * Managing day to day operations * Creating a more “corporate” feel to the restaurant in terms of quality control, service standards, and methods of expediting the delivery of drinks and food to guests * Acting consultant for the owner to begin his next restaurant concept * Training inexperienced servers how to multitask and prioritize the needs of guests to affectively provide service at a standard that exceeds the expectations of guests * Managing day to day operations * Creating a more “corporate” feel to the restaurant in terms of quality control, service standards, and methods of expediting the delivery of drinks and food to guests * Acting consultant for the owner to begin his next restaurant concept

Server

• Aug 2010 - Mar 2011

Provide food service at a BYOB restaurant with a “fusion” menu, worked with POS system, knowledge of creative chef driven menu. Provide food service at a BYOB restaurant with a “fusion” menu, worked with POS system, knowledge of creative chef driven menu.

Head Bartender

• Sep 2007 - Feb 2011

Acquired TIPS certification Weekly liqour/inventory evaluation and costs analysis, using Microsoft Excel Manage bar tenders to ensure attentive, friendly, and responsible service is being provided to all guests, leading by example Accountable for poor decisions made by other bartenders during my shift Train servers on proper procedures for describing, charging, and serving drinks to guests Manage up to $100,000 of inventory Accountable for up to $5,000 cash Outstanding record of secret shopper results, and an outstanding record for upholding company policies and exceeding company standards Show less

Server/Bartender

• Sep 2009 - Jul 2010

Provide food and drink service in an upbeat and upscale atmosphere Knowledge and understanding of wines, craft beers, and an artistic food menu Opened a new restaurant and helped develop its image. Provide food and drink service in an upbeat and upscale atmosphere Knowledge and understanding of wines, craft beers, and an artistic food menu Opened a new restaurant and helped develop its image.

Server, Trainer, Bartender

• Apr 2002 - Aug 2007

Use MICROS POS system, provide French style service in a fine dining restauran, began my hospitality career and developed my core work ethic and “over the top hospitality” which has helped me to excel in other jobs. Promoted to DRS (Dining room supervisor). Promoted to a bartender, acquiring many new responsibilities and a new learning experiences. Use MICROS POS system, provide French style service in a fine dining restauran, began my hospitality career and developed my core work ethic and “over the top hospitality” which has helped me to excel in other jobs. Promoted to DRS (Dining room supervisor). Promoted to a bartender, acquiring many new responsibilities and a new learning experiences.